Tender Mushroom Phyllo Pie

Ingredients

Preparation

1. Preheat oven to 375º F. Remove phyllo pastry from freezer if frozen, and let thaw. Cover dried mushrooms with boiling water and let sit for 30 minutes, covered.
2. Add oil to a sauté pan, on medium-low heat. Add leeks and cook, 3 minutes. Add the fresh mushrooms and the herbs (thyme, sage and rosemary) and let cook 8 - 10 minutes.
3. Add the garlic and kale and cook another 2 minutes.
4. Add the white wine to deglaze pan, heat for 3 minutes.
5. Remove the reconstituted mushrooms and squeeze out any liquid. Roughly chop and add to your pan. Use ¾ cup (180 mL) of the mushroom liquid and add to the pan. Let cook 10 minutes for the liquid to reduce. Remove from heat. Let cool.
6. Add the goat and asiago cheeses as well as the lemon zest and juice and stir to combine.
7. Melt the butter in a small pot.
8. Lay out your fist sheet of phyllo. Keep the rest covered so they don’t dry out. With a pastry brush, completely cover the phyllo sheet with butter (including the edges so they don’t dry out). Layer your next sheet of phyllo and repeat for the 8 sheets for the base.
9. Place the mushroom mixture in the centre. Fold the phyllo on top of the mushroom mixture. If you would like further decoration to the pie, use the last 2 sheets of phyllo (layered and buttered and cut into 5 cm strips) to create a rough crinkled design on the top. The phyllo will do all the hard work and crisp up beautifully in the oven.
10. Place on a baking sheet and bake 30 minutes.